Feb 22, 2012

At first bite you'll love the sweet caramelized onions, in combination with the savory flavors from the Swiss chard, eggs and cheese. A perfect meatless dinner when paired with a salad and some crusty bread. Or you can serve it for breakfast or brunch, it's easy to make ahead and reheat before serving.

Swiss chard is one of my favorite leafy green vegetables and it's an excellent source of vitamins K, A, and C, minerals, phytonutrients, antioxidants and fiber. If chard is not available, try this with kale or spinach.

To keep it light, I usually I prefer to make my Frittatas with half egg whites/half whole eggs but to further lighten it you can make this with all egg whites as well.

Depending on how you serve this, it will serve four to six people. Leftovers can be refrigerated and reheated.

In a medium bowl combine eggs, egg whites, cheese and a pinch of salt and pepper. Set aside.

Separate the stems from the leaves of the chard. Dice the stem into small pieces. Roll the leaves up and slice into thin ribbons, about an 1/8-inch thick.

Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until the onions become translucent, about 8-10 minutes. Bring the heat up to medium and cook until the onions caramelize. Set the onions aside.

Increase the heat to medium-high, add remaining butter and add the chard stems. Cook about 3-4 minutes. Add the chard leaves to the pan and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Reduce heat to low; pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend. Reduce heat to low and cook until the edges set, about 6-8 minutes. Once the bottom and edges set, place in the oven and bake until completely set through, about 4-5 minutes.

Remove from the oven and place a dish over the pan; flip onto the plate. Cut into wedges and serve.

I'll have to give this a try. I've always wanted to try swiss chard but if it tastes like kale it might not fly so I'd maybe sub spinach if I didn't care for it the first go round. I like recipes that nudge me to try something I've pushed to the back of my to try list!

Would this frittata be okay refrigerated and then taken in lunch box if kept refrigerated then reheated? I am going to be working part time and am looking for some meatless lunch ideas. This looks wonderful, but not something I could make for my picky family.

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My Italian Mom often made Fritata entirely on stove top, and I usually do, too. After adding the egg mixture use a spatula and gently push in the eggs as they set, thus allowing more of the uncooked eggs to flow into the pan. Once the eggs have mostly set, top with a plate, quickly flip over, and slide from the plate back into the pan to finish the other side. Sounds complicated, but it's not.

Hi Gina, This this recipe a quiche without a crust? Are they interchangeable? I'm eating you baked zucchini sticks recipe right now. The only difference is instead of cutting them into sticks, I've cut them into rounds.

Gina, I've been lurking around your website for weeks but have never commented. I've never cooked with chard and recently bought some at the local farmers' market. I was wondering what to do with it, and then I checked your site and --voila! --this recipe was on the home page. What perfect timing! Love your recipes!

Gina, I made this tonight using just egg whites. One of the tastiest recipes in a long time. Even hubby's who is a meat and potato guy loved it. Came across your blog last night. I look forward to using other recipes. Thank you.CheersDiana

I LOVE your frittata's, Gina! And all of your recipes, for that matter. I made the mushroom one over the weekend. I loved it, as did my partner (who is a big guy who loves to eat a lot of food!). Thank you for all of your wonderful recipes and for inspiring me to reach my goals!

I made this for our meatless dinner on Friday and my husband was rather surprised how great it tasted. Neither one of us have ever had Swiss chard and it was great. I used the rainbow variety of Swiss Chard.

Hi Gina! I'm a little bit confused at present about the Points Plus value of this recipe. I plugged it into my Weight Watchers online recipe builder and even with regular butter 6 servings are only 3 points apiece. I can get 4 servings for 4 points apiece. Did I do something wrong? Or is this just my lucky day? Thanks and great blog!!

You never disappoint, Gina. AND this was a fabulous way to use up the Swiss Chard from our farm share. (Even though it doubled the amount; I just added a little egg and cheese to accommodate it. Well, and I used gruyere instead, which I guess makes this a different recipe. But it was fantastic!)

AWESOME! Thanks for the excellent recipe again! I always get inspired when I browse your website. After last night's dinner of microwave popcorn and m&ms, I decided to start healthy this morning. This recipe was easy, delicious and healthy. (I used fresh spinach, vidalia onion and shredded cheddar because it's what I had.)

I combined this recipe with the Crust-less Zucchini Pie and it was amazing! I used 12 oz of shredded zucchini (water sqeezed out), and substituted Monterrey Jack cheese for the Swiss. The Zucchini Pie calls for 4 eggs, 2/3 C milk, 1/2 C flour and 1t baking powder. Put the grated zucchini in a greased pie plate with the shredded cheese. Then follow this recipe carmelizing the onions and wilting the chard, put them on top of the zucchini and cheese, then mix all the other ingredients and pour into the pie plate (just bake it at 400 degrees for 30 mintues instead of cooking it on the stove). I added 1/4t nutmeg and a dash of corriander and some fresh herbs. Wonderful...will make again soon!

I first tried Swiss chard after buying it at the Farmer's Market last summer. I loved it! Then I tried kale, and discovered that it was very good, too. I like that Swiss chard doesn't taste "green" like cooked spinach dishes.

Substituted Chard for Spinach. Add Tomatoes, used an onion powder instead of onions (like onion flavor, not an actual onion), Used Swiss, Parmesan, and Sharp cheddar. This was awesome thanks for the idea!!!